Wednesday, November 24, 2010

Apple cider basted turkey

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Pink Princess turkey cookies and frog prince cookies for Finley and Nyles

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Along with Thanksgiving, we are celebrating birthdays for my Niece and Nephew Finley and Nyles. Finley has a Thanksgiving birthday and will be two and Nyle's first birthday is December 3rd.

Cake with race cars

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Saturday, November 20, 2010

Pecan chicken

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An Easy oven baked chicken recipe from a favorite cookbook called " Dining Dakota Style"

Pecan Chicken

1/2 cup or 1 stick butter
1 cup buttermilk
1 egg, slightly beaten
1 cup flour
1 cup ground pecans
1 T paprika
1 tsp salt
1/2 tsp pepper
1/4 cup sesame seeds
2 ( 3 pound) chickens cut up or 6 pounds of favorite chicken parts
1/4 cup pecan halves

Melt butter in a 9x13 inch baking pan. Combine the buttermilk and the egg in a shallow dish and mix well. Stir in the flour, ground pecans, paprika, salt, pepper, and the sesame seeds together in a shallow dish. Dip the chicken skin-side down in the baking dish, turning to coat with the butter. Sprinkle the pecan halves around the chicken.
Bake at 350 degrees for 1 3/4 hours. Serve with cherry tomatoes and fresh parsley.

Double ginger granola with cranberries and cocoa nibs

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This was a very rich granola- packed with lots of strong flavors- great over greek yogurt for breakfast and I think it might also be great sprinkled on muffins or breads before baking.

Double Ginger Granola with Cranberries & Cocoa Nibs

4 1/2 cups thick rolled oats
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp powdered vanilla (we order ours from the Spice House)
1/4 cup honey
1/3 cup oil (we don't mind the flavor of olive oil here, but you might like a more neutral oil like canola)
1 T freshly grated ginger
3/4 cup crystallized ginger, chopped finely
3/4 cup dried cranberries
1/4 cup cocoa nibs

Preheat oven to 325ºF.

Place oats, brown sugar, cinnamon, vanilla, honey, oil, and grated ginger in a bowl and combine well. Pour onto a greased 12x17 inch baking pan, and place in the oven.

Bake for 20-25 minutes, then remove pan, stir granola, and return to the oven for another 20-25 minutes. Bake the granola just until toasted and ingredients seem mostly dry. Watch the granola closely toward the end so that it does not burn.

Allow granola to cool, then mix with crystallized ginger, cranberries, and cocoa nibs.

Store in an airtight container at room temperature for up to 1 month. Store in the freezer for up to 6 months.

From Burp! Recipes

Wednesday, November 17, 2010

Making: Armenian cracker bread

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We love those Ak-mak Crackers - can go through a whole box at once- so I wanted to try out a recipe for them- not quite the same but they still got eaten up quickly.

Homemade Whole Wheat Sesame Crackers

3/4 all-purpose flour

3/4 cup whole wheat flour

1 tsp salt

½ tsp baking powder

1/4 cup sesame seeds

1 ½ Tbsp sesame oil

1/3 to ½ cup water

1. Mix together both flours, salt, baking powder and sesame seeds.

2. Drizzle the oil on top of the flour mixture and stir in well.

3. Gradually stir in water, adding just enough so that the batter can be gathered up into a ball.

4. Roll dough out onto a floured work surface. Roll thin and transfer to an ungreased baking sheet.

5. Bake at 400 F for about 20 -25 minutes or until golden around the edges.

6. Cool completely.

7. Break into pieces and serve as is, or with dips or spreads.

Robyn's notes:
1. I separated the dough into 2 balls, rolled each separately - very thinly. This made nice, crispy crackers.
2. This recipe can also be made with all whole wheat flour.
3. When adding the water, be sure to add it slowly. Too much water will make the dough sticky.

These turn out the best when rolled very very thin

Sunday, November 14, 2010

Banana walnut and chocolate chunk muffins

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These were very Good!

Banana, Walnut and chocolate chunk muffins

makes 18 muffins
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 cup dark brown sugar
1/2 tsp salt
3/4 cup granulated sugar
1 egg
1 cup plain yogurt
1/3 cup vegetable oil
11/3 cup mashed ripe banana
1 cup chopped walnuts
1 cup semisweet chocolate chunks


1/2 cup flour
1/2 cup dark brown sugar
2 T unsalted butter, melted
1/2 tsp vanilla

Preheat oven to 400degrees
1. In a large bowl, whisk together flour, baking powder, baking soda and salt

2. In another bowl, whisk together sugar, egg, yogurt, and oil until well blended. Stir into flour mixture until just blended. Gently fold in walnuts and chocolate chips

3. Divide batter evenly among prepared muffin cups - lined with paper liners.

4. Topping: in a small bowl, combine flour, brown sugar, butter and vanilla until blended and crumbly. Sprinkle over tops of muffins.

5. Bake in preheated oven for 18 to 21 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in tins for 5 minutes.

Cranberry Muffins with Walnut Crumble

A basket of cranberry-dotted muffins on the kitchen counter always gets attention. And the oohs and aahs will only increase when the toasty walnut crumble and drizzle of icing are revealed.

Makes 12 muffins
• Preheat oven to 425°F (220°C)
• 12-cup muffin pan, greased
1⁄2 cup all-purpose flour 125 mL
1⁄4 cup packed light brown sugar 60 mL
1⁄8 tsp salt 0.5 mL
3 tbsp unsalted butter, melted 45 mL
1⁄2 cup chopped walnuts 125 mL
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
1⁄2 tsp baking soda 2 mL
1⁄2 tsp salt 2 mL
2⁄3 cup granulated sugar 150 mL
1 egg 1
1 cup sour cream 250 mL
1⁄2 cup unsalted butter, melted 125 mL
11⁄2 cups cranberries, coarsely 375 mL
1 cup confectioners’ (icing) sugar 250 mL

1. Crumble: In a small bowl, combine flour, brown sugar and salt. Using a fork, stir in butter, tossing until crumbly. Stir in walnuts. Refrigerate until ready to use.
2. Muffins: In a large bowl, whisk together flour, baking powder, baking soda and salt.
3. In a medium bowl, whisk together sugar, egg, sour cream and butter until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in cranberries.
5. Divide batter equally among prepared muffin cups. Sprinkle with crumble and press lightly into batter.
6. Bake in preheated oven for 20 to 22 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack while you prepare the icing.
7. Icing: In a small bowl, whisk together confectioners’ sugar and 11⁄2 tbsp (22 mL) water until smooth. Drizzle over warm muffin tops. Let cool.

Recipe reprinted with permission, from 750 Best Muffin Recipes, by Camilla V. Saulsbury, Robert Rose 2010.

Thursday, November 11, 2010

Chocolate cookies with cocoa nibs and lime

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Chocolate Cookies with Cocoa Nibs and Lime


* 1 cup of butter
* 3/4 cup of brown sugar
* 3/4 cup of white granulated sugar
* 1 large egg
* 1 teaspoon of vanilla extract
* 2 1/2 teaspoons of heavy cream
* 1 3/4 cups of all-purpose flour
* 3/4 cup of unsweetened cocoa powder
* 1/2 teaspoon of baking soda
* 1/2 teaspoon of baking powder
* 1 teaspoon of kosher salt
* 3/4 cup of cocoa nibs
* Zest of one large lime


1 Preheat the oven to 350°F. Beat the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color. Add the egg, cream, and vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

2 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not over mix). Fold in the cocoa nibs and lime zest.

3 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Perfect for dipping in homemade limeade or lemonade.

Makes approximately 3 dozen cookies.

Recipe from simply recipes

Thursday, November 04, 2010

Kelly's Sopapilla cheescake dessert
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Making pesto with end of the season basil from the garden

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We will soon have a hard frost here, so I cut down all my basil this afternoon and picked off as many leaves as I could to make a large batch of pesto to freeze. I like to place the finished pesto it in ice cube trays and freeze it so I can use a small amount for soups that call for basil throughout the winter.

I used all different kinds of basil that I had growing -cinnamon, thai, sweet, the pesto.

1 large bunch of basil (2 cups of leaves), stems removed
1/3 c. pine nuts (you may sub pine nuts for walnuts if need be)
1/8 c. Parmesan cheese
3 garlic cloves, roughly chopped
Heavy pinch of salt and pepper
2-3 Tbsp. olive oil

Process all ingredients except for the olive oil in the food processor. While the food processor is running, drizzle in the olive oil until the pesto comes together in a paste.

Scrape down the bowl and taste and adjust seasonings as needed. Process again to ensure all ingredients are well-combined.

Here is some information on
Harvesting Herbs

Herbs should be harvested when the oils responsible for flavor and aroma are at their peak. Proper timing depends on the plant part you are harvesting and the intended use. Herbs grown for their foliage should be harvested before they flower. While chives are quite attractive in bloom, flowering can cause the foliage to develop an off-flavor. Harvest herbs grown for seeds as the seed pods change in color from green to brown to gray but before they shatter (open). Some general guidelines to use include:

* Begin harvesting the herb when the plant has enough foliage to maintain growth. Up to 75% of the current season's growth can be harvested at one time.
* Harvest early in the morning, after the dew dries, but before the heat of the day.
* Harvest herbs before flowering, otherwise, leaf production declines.

* Annual herbs can be harvested until frost.

* Perennial herbs can be clipped until late August. Stop harvesting about one month before the frost date. Late pruning could encourage tender growth that cannot harden-off before winter.

Preserving Herbs

Herbs acquire their fragrance and flavor from oils that evaporate into the air when the leaves are crushed. Ideally, you should use fresh herbs for cooking, but it is possible to retain some quality for later use. There are several methods to preserve herbs.

Freezing is one of the easiest methods to preserve herbs. Rinse the herbs quickly in cold water, shake off the excess, then chop coarsely. Place generous pinches of herbs in water-filled ice cube trays and freeze. Transfer herb-cubes to plastic bags or air tight plastic containers. Another method for freezing is to spread the herbs loosely onto a cookie sheet to freeze, then transfer the herbs into a large plastic bag and seal. When they thaw, herbs will not be suitable for garnish, but can be used in cooking. Do not re-freeze herbs after thawing.

Drying is the traditional method of herb preservation. If the herbs are clean, do not wet them. Otherwise, rinse dust and dirt from the foliage, shake off the excess water, and spread the herbs out to dry on paper towels or dishcloths until all surface moisture has evaporated. Remove any dead or damaged foliage. Then, tie the stems into small bundles with twine or string and hang them upside down in a warm, dry, airy place out of the sun. Be sure to make small, loose bundles and allow for good air circulation around each bunch.

UV rays from the sun and moisture from dew and frost can discolor and severely reduce the quality of many herbs. Thus, it is best to dry herbs indoors in a large empty closet, attic, or unused corner of a room. Drying herbs look quite attractive drying in a kitchen or pantry. If none of these places are practical, herbs can be dried in a barn, shed, or (least desirable) under the cover of a porch. Sage, thyme, summer savory, dill, and parsley are easy to dry. Basil, tarragon, and mints may mold and discolor if not dried quickly.

An alternative to hanging herbs to dry in bunches is to spread the herbs out on window screens. Suspend the screens over sawhorses or the backs of chairs. Turn the leaves often to ensure even drying.

To air dry herbs with seeds, tie the herbs in small bundles and suspend inside a paper bag with holes punched in the sides. Suspend the bag in a dark area with good air circulation. Collect the seeds when they are dry, and store in rigid light-proof containers.

Microwave drying is a quick and easy method to dry small amounts of herbs. Lay a single layer of clean, dry leaves between dry paper towels and place them in the microwave for 1 to 2 minutes on high power. Drying will vary with the moisture content of the herb and the wattage of the microwave oven. Let the leaves cool. If they are not brittle, reheat for 30 seconds and retest. Repeat as needed. Thick leaved herbs may need to be air dried for several days before microwaving.

Conventional ovens can also be used to dry herbs. Spread the herbs on cookie sheets and dry at the lowest temperature setting possible. Home food dehydrators also do an excellent job of drying herbs. Follow the directions provided with the dehydrator.

Herbs are sufficiently dry when they are brittle and crumble easily. When the leaves are dry, separate them from their stems and package the leaves in rigid containers with tight fitting lids. Glass or hard plastic are best, although heavy-duty zip-lock plastic bags can be used. To preserve full flavor, avoid crushing the leaves until you are ready to use them. Store dried herbs in a cool, dry place away from sunlight, moisture, and heat. Many herbs can be keep for a year if stored properly.

Sharing Autumn recipes from Teacher Dinners and from Book Club

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Click on the Butternut Bisque Recipe to view.

Pumpkin Yumkins

Yes- an interesting name - A cupcake-muffin cross, these pumpkin yumkins with orange-cream cheese icing are yummy indeed!

Pumpkin Yumkins
I adapted the recipe from The Pastry Queen and fake ginger

Makes 1 dozen


1 cup white Chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 (15-ounce) can pure pumpkin
1 teaspoon vanilla
1/4 tsp orange oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped raisins
1/2 tsp cinnamon

Cream Cheese Frosting:

1 (8-ounce) package cream cheese, at room temperature
1 teaspoon freshly squeeze orange juice
4 cups powdered sugar
zest of 1 orange
1/4 tsp orange oil

To make the Yumkins: Preheat oven to 350F. Arrange the nuts on a baking sheet in a single layer and toast for 7 to 9 minutes, until golden brown and aromatic. Cool the nuts, and then coarsely chop.

Grease 12 standard-size muffin cups with butter or cooking spray or use cupcake liners. Using a mixer fitted with a paddle attachment, cream the butter and sugar in a large bowl on medium speed about 1 minute. Add the egg and beat on medium speed for 1 minute. Add the pumpkin and vanilla and orange oil and beat until combined. Stir in the flour, baking soda, baking powder, and salt. Stir in the white chips and raisins and cinnamon. The batter will be thick.

Spoon the batter into muffin cups just to the top. Bake about 20 minutes until the muffins are firm to the touch or a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for 5 minutes, then invert them onto racks to cool for 30 minutes before frosting.

To make the frosting: Using a mixer fitted with the paddle attachment, beat the cream cheese and orange juice and orange oil on medium speed about 20 seconds. Add the powdered sugar 1/2 cup at a time, beating until incorporated after each addition. Stir in the orange zest.

Coat the tops of the cooled Yumkins with frosting. Do no wrap until the frosting has set, about 45 minutes. Well-wrapped Yumkins will keep about 3 days in the fridge.

Moroccan Vegetarian Stew
A very Healthy Vegetarian Soup with Lots of Spice:

1 large onion, chopped
1 Tbsp olive oil
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp salt
3 c water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1 inch pieces
15oz can garbanzo beans, rinsed and drained

1. In a Dutch oven, saute onion in oil until tender. Add spices and salt. Cook 1 minute longer.
2. Stir in the water, squash, potatoes, carrots, and tomatoes. Bring to a boil. Reduce heat, simmer, uncovered, for 15-20 minutes or until potatoes and squash are almost tender.
3. Add zucchini and chickpeas, return to a boil. Reduce heat, simmer, uncovered, for 5-8 minutes or until vegetables are tender.

Pork and Pumkin Chili

We have made much of this great chili this season- teacher dinners and for united way fundraiser- You can tone it done with the amount of chili powder and the peppers used-


* 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
* 1 12-ounce bottle Mexican lager
* Kosher salt
* 2 to 3 chipotle peppers in adobo sauce, finely chopped
* 3 teaspoons dried oregano, preferably Mexican
* 1 15-ounce can pure pumpkin (about 1 3/4 cups)
* 1/2 cup sour cream
* 1/4 cup vegetable oil
* 2 medium tomatoes, roughly chopped
* 1 poblano pepper, seeded and chopped
* 2 medium white onions, diced
* 1/4 cup chili powder, plus more for sprinkling
* 4 cloves garlic, finely chopped
* 1 bunch mustard greens, stems removed, leaves roughly chopped
* Lime wedges, for serving


Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

Spiced Caramel Apple Dip

8-ounce package cream cheese
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon + pinch for topping
1/2 teaspoon ginger + pinch for topping
pinch of salt
pinch of cardamon for topping

Step by Step
1. Cream together cream cheese and sugars. Make sure sugars are well-combined.

2. Mix in spices and combine well.

3. Top with sprinkle of cinnamon, ginger, and cardamon.

Serve with apple slices.

And yes, you can go ahead and slice your apples ahead of time, too. In a medium bowl, pour in a can of ginger ale, Sprite, or 7-Up, or even pineapple juice. As you slice your apples, simply place them in the bowl and then cover and refrigerate. Right before the party, remove slices from the liquid and serve.

Quinoa Salad with Cucumber and Feta
A great Salad from Pioneer woman


* 1-½ cup Quinoa (red, Hulled Or Both)
* 3 cups Water
* 1 whole Large Cucumber, Peeled And Diced
* 1 whole Red Bell Pepper, Cored, Finely Diced
* ½ cups Finely Chopped, Fresh Dill, Cilantro, Or Parsely (or Combination Of)
* ¼ cups Green Onion- Finely Chopped
* ¼ cups Red Onion, Finely Chopped
* ¼ cups Kalamata Olives, Sliced Or Whole
* ⅔ cups Feta Cheese, Crumbled
* _____
* ⅓ cups Olive Oil
* ¼ cups Balsamic Vinegar
* 2-½ Tablespoons Honey
* 1 Tablespoon Dijon Mustard
* ¼ teaspoons Salt
* ¼ teaspoons Freshly Ground Pepper

Preparation Instructions

Combine the dressing ingredients. Set aside.

Rinse quinoa well before cooking to remove slightly bitter coating. Place quinoa and water in a pan. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Place in a large bowl and allow to cool to room temperature.

In a large bowl, combine chopped vegetables including chopped herbs of your choice. Add quinoa, olives, and cheese and gently mix.

Add dressing, gently toss again, adding more salt and pepper if needed. Cover and chill for 1 to 2 hours to allow flavors to blend.

Garnish with fresh herbs or sliced tomatoes and olives.

Herbed Ricotta Bruschettas

source: Ina Garten, How Easy Is That?

2 cups ricotta cheese
3 tbsp minced scallions, white and green parts (2 scallions)
2 tbsp minced fresh dill
1 tbsp minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread the herbed ricotta. Serve 2 warm slices per person with a green salad on the side.

Chicken Enchiladas
So easy

* 3 cups chopped cooked chicken
* 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
* 1/2 cup sour cream
* 1 (4.5-ounce) can chopped green chiles, drained
* 1/3 cup chopped fresh cilantro
* 8 (8-inch) flour tortillas
* Vegetable cooking spray
* 1 (8-ounce) container sour cream
* 1 (8-ounce) bottle green taco sauce
* Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro


Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

Bake at 350° for 35 to 40 minutes or until golden brown.

Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Southern Living, FEBRUARY 2000

Savory Bread Stips
A great appetizer


* 1 package (1/4 ounces) active dry yeast
* 6-1/2 teaspoons sugar, divided
* 1/2 cup warm water (110° to 115°)
* 3 tablespoons olive oil
* 2 tablespoons dried minced onion
* 2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1 teaspoon rubbed sage
* 1 teaspoon garlic powder
* 1/2 cup cold water
* 3 cups all-purpose flour

* 1-1/2 cups chopped fully cooked ham
* 1 cup shredded Parmesan cheese
* 1/2 cup chopped ripe olives
* 1/2 cup chopped onion
* 1/2 cup minced fresh parsley
* 1/4 cup olive oil
* 2 garlic cloves, minced


* Dissolve yeast and 1/2 teaspoon sugar in warm water; set aside. In a saucepan, combine oil, onion, basil, oregano, sage and garlic powder; cook over medium heat for 1 minute. Remove from the heat; stir in cold water. In a bowl, combine flour and remaining sugar. Stir in oil and yeast mixture. Turn onto a lightly floured surface; knead for 3 minutes. Place dough on a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let stand for 15 minutes. Pat dough evenly into pan. Combine topping ingredients; sprinkle over dough. Bake at 375° for 25-30 minutes or until well browned. Cut into 2-in. x 1-in. strips. Yield: about 6 dozen.

Tortilla and Black bean Pie

Serves 6

* 4 flour tortillas (10-inch)
* 1 tablespoon canola oil
* 1 large onion, diced
* 1 jalapeno chile, minced (remove seeds and ribs for less heat)
* 2 garlic cloves, minced
* 1/2 teaspoon ground cumin
* Coarse salt and ground pepper
* 2 cans (15 ounces each) black beans, drained and rinsed
* 12 ounces beer or 1 1/2 cups water
* 1 package (10 ounces) frozen corn
* 4 scallions, thinly sliced, plus more for garnish
* 2 1/2 cups shredded cheddar cheese (8 ounces)


1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

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